i tried this one the other week and came out amazing, will do it again for thanksgiving alongside the turkey.
enjoy
Ingredients:
4 average-size skinless goose breast fillets
3 tablespoons olive oil
salt and pepper
1/2 red bell pepper, finely diced
1/4 cup onion, finely diced
2 garlic cloves, minced
2 tablespoons fresh sage leaves, minced (or substitute 2 teaspoons dried sage leaves)
1 cup dry cornbread stuffing (or any dry cubed stuffing)
1/2 cup warm chicken broth
1/3 cup shredded Parmesan cheese
dash Tabasco sauce
1. Place the goose breast fillets on a firm surface and, using a sharp, thin-bladed knife, slice through the meat lengthwise, but not all the way through. Leave a “hinge” at the end so that the fillet is still intact, and press it open with the hinge in the middle. Cover the fillet with a heavy plastic food-storage bag and lightly pound until the meat is about 1/4-inch thick throughout. Then rub the fillets with 2 tablespoons of the olive oil and season with salt and pepper.
2. Heat the remaining olive oil in a small skillet over medium-high heat. Add the bell pepper, onion, and garlic, and then sauté for 3 minutes. Transfer this mixture to a bowl and combine with the remaining ingredients. Toss ingredients well and allow to cool.
3. With the fillets on a flat surface, place an equal amount of the stuffing mixture inside each one. While holding in the corners, roll each stuffed fillet tightly like a burrito.
4. Place the fillets seam side down and about 1/4 inch apart in a lightly greased baking dish, and roast in a preheated 400-degree oven until browned on the top, about 10 minutes for medium rare about 125 to130F. Remove when cooked to your liking,(do not overcook or it will be tough!!!) and allow to rest for 5 minutes before serving.
enjoy
Ingredients:
4 average-size skinless goose breast fillets
3 tablespoons olive oil
salt and pepper
1/2 red bell pepper, finely diced
1/4 cup onion, finely diced
2 garlic cloves, minced
2 tablespoons fresh sage leaves, minced (or substitute 2 teaspoons dried sage leaves)
1 cup dry cornbread stuffing (or any dry cubed stuffing)
1/2 cup warm chicken broth
1/3 cup shredded Parmesan cheese
dash Tabasco sauce
1. Place the goose breast fillets on a firm surface and, using a sharp, thin-bladed knife, slice through the meat lengthwise, but not all the way through. Leave a “hinge” at the end so that the fillet is still intact, and press it open with the hinge in the middle. Cover the fillet with a heavy plastic food-storage bag and lightly pound until the meat is about 1/4-inch thick throughout. Then rub the fillets with 2 tablespoons of the olive oil and season with salt and pepper.
2. Heat the remaining olive oil in a small skillet over medium-high heat. Add the bell pepper, onion, and garlic, and then sauté for 3 minutes. Transfer this mixture to a bowl and combine with the remaining ingredients. Toss ingredients well and allow to cool.
3. With the fillets on a flat surface, place an equal amount of the stuffing mixture inside each one. While holding in the corners, roll each stuffed fillet tightly like a burrito.
4. Place the fillets seam side down and about 1/4 inch apart in a lightly greased baking dish, and roast in a preheated 400-degree oven until browned on the top, about 10 minutes for medium rare about 125 to130F. Remove when cooked to your liking,(do not overcook or it will be tough!!!) and allow to rest for 5 minutes before serving.
